MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Red & Black Raspberry Pudding Cake
  Categories: Pastry, Desserts, Fruits
       Yield: 9 servings
  
     1/2 c  Sugar
      10 oz Frozen red raspberries in sy
       2 c  Fresh black raspberries
     1/2 c  Sugar
   1 1/2 ts Vanilla
   1 3/4 ts Baking powder
     1/2 c  Milk
   1 1/2 ts Cornstarch
       2 tb Lemon juice
     1/2 c  Unsalted butter, softened
       1    Lg Egg, beaten lightly
       1 c  Flour
     1/4 ts Salt
  
   Thaw and drain the frozen red raspberries well, reserving 1/3 cup of
   syrup. Pick over the fresh berries. In a heavy saucepan, combine the
   sugar and cornstarch, add the reserved syrup and lemon juice, and
   combine the mixture well. Add the thawed fruit and the fresh black
   raspberries, bring the liquid to a boil over moderate heat, stirring
   constantly, and simmer the mixture for 5 minutes. In a large bowl,
   cream the butter. Add the sugar, a little at a time, beating and beat
   the mixture until it is light and fluffy.  Add the egg and vanilla,
   and beat the mixture until it is smooth. Into a bowl, sift together
   the flour, baking powder, and salt.  Add flour mixture to the butter
   mixture in small batches, alternating with additions of milk.  Beat
   well after each addition and blend the batter until it is smooth.
   Spread the batter evenly in a lightly buttered 9-inch square baking
   pan.  Spoon the berry mixture over it.  Bake in the middle of a
   preheated 350f oven for 20 minutes.  Reduce heat to 325f and bake for
   20-25 minutes more or until tester comes out clean.  Let it cool on a
   rack for 10 minutes.  Serve with cream or whipped cream. a 1983
   Gourmet Mag. favorite by Nancy Bagget
  
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